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  • Recipe by
  • Prep time
    30 minutes
  • Cook Time
    40-50 minutes, plus 1 hour rest time
  • Yield
    One 9-inch galette

Equipment: Milo Ultimate Skillet and Easy Lift Parchment Paper Rounds

Ingredients

For the crust

¼ cup (35 grams) cornmeal

1 ¾ cups (220 grams) all-purpose flour

1 teaspoon kosher salt

1 teaspoon granulated sugar

12 tablespoons (175 grams) cold, unsalted butter cut into small cubes

8-12 tablespoons (112-168 milliliters) ice-cold water

For the filling

5 cups (640 grams) pitted, halved sweet cherries

5 tablespoons (70 milliliters) honey

2 tablespoons (16 grams) cornstarch

1 teaspoon (5 milliliters) vanilla extract

Zest of one lime

⅛ teaspoon kosher salt

Preparation

For the crust, stir together the cornmeal, flour, salt, and sugar in a large bowl until well combined.

Toss the cubes of cold butter into the dry ingredients, then flatten them with your hands to create large flakes of butter. You want this mixture to remain very shaggy.

Add 8 tablespoons of ice water and toss with your hands until the dry ingredients are evenly moistened. If the mixture does not yet stick together, add ice water one tablespoon at a time until the dough stays together when gently pressed and does not appear dry.

Flatten the dough into a disc and chill for at least 1 hour before using. Can be chilled for up to 2 days before baking.

When the crust is chilled, preheat the oven to 425°F. Line a Milo Ultimate Skillet with a Kana Easy Lift Parchment Paper Round.

Toss together all ingredients for the filling in a large bowl until well combined.

Roll the chilled crust into a circle approximately 12 inches in diameter. Rolling the dough between two sheets of Kana Precut Parchment Paper is very handy to prevent sticking.

Place the circle of dough in the cast iron skillet and gently press the dough to fit the bottom of the pan.

Add the cherry filling to the crust and gently fold and pleat the crust around the edge over the filling, leaving the center open.

Bake the galette for 40-50 minutes, or until the crust is golden and the center of the filling is visibly bubbling.

Cool for at least 30 minutes before serving. The longer it cools, the more set up/less runny the filling will be.

Note: It's normal for some juices to leak out of the galette. Run a thin offset spatula or butter knife around the edge of the galette before removing with the Easy Lift Parchment Paper if it feels a bit stuck.

Cherry Skillet GaletteCherry Skillet Galette

 

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Julia Estrada